Festive brunch platter with boiled eggs, fresh fruits, breads, cheeses, and dips, perfect for spring gatherings.
# What you need:
→ Eggs
01 - 8 large eggs
02 - 1 tsp white vinegar (for boiling)
→ Breads & Crackers
03 - 1 small baguette, sliced
04 - 6 slices rustic sourdough bread
05 - 12 assorted crackers
→ Cheeses
06 - 4 oz soft goat cheese
07 - 4 oz sharp cheddar, cubed
08 - 3.5 oz brie, sliced
→ Fresh Fruits
09 - 1 cup strawberries, hulled and halved
10 - 1 cup grapes, separated into small clusters
11 - 2 kiwis, peeled and sliced
12 - ½ cup blueberries
→ Vegetables
13 - 1 cup baby carrots
14 - 1 cup cucumber rounds
15 - 1 cup cherry tomatoes, halved
16 - ½ cup radishes, sliced
→ Spreads & Dips
17 - ½ cup hummus
18 - ¼ cup honey
19 - ¼ cup fruit preserves (apricot or raspberry)
20 - ¼ cup herbed cream cheese
→ Garnishes
21 - Fresh dill sprigs
22 - Fresh parsley
23 - Edible flowers (optional)
# How to make it:
01 - Bring a saucepan of water with vinegar to a boil. Gently add eggs, reduce heat to a simmer, and cook for 10 minutes. Transfer eggs to an ice bath to cool, then peel. Optionally, dye eggs with natural food coloring for a festive presentation.
02 - Slice baguette and arrange with sourdough slices and crackers along the edges of a large serving board or platter.
03 - Position small bowls containing hummus, honey, fruit preserves, and herbed cream cheese around the board for easy access.
04 - Cut goat cheese, cheddar, and brie into cubes and slices as appropriate. Arrange cheeses into distinct sections on the board.
05 - Distribute peeled boiled eggs, whole or halved, decoratively across the board.
06 - Fill remaining spaces with grouped fresh fruits and vegetables, enhancing visual appeal.
07 - Finish by garnishing with fresh dill sprigs, parsley, and edible flowers if desired.
08 - Serve immediately to allow guests to enjoy a variety of flavors and textures.
